The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Photo by B Spradley
Reviewed: Jul. 9, 2007
I have made this bread more than 10 times now and it comes out great every time. I love it. Everyone always asks me for the recipe, which is always a good sign! I always add a little more flour than the recipe calls for and I use reg. milk soured with a tsp. of lemon juice. Great healthy bread for all your bread needs!
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Photo by B Spradley

Cooking Level: Intermediate

Living In: La Mirada, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 3, 2007
Makes a really nice loaf with a good texture and light wheat taste. Turns out to be about a 2 pound loaf with ingredients as shown. I adjusted the amounts down to about 1-1/2 pound loaf size, left the yeast amount the same and it turned out great too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 30, 2007
I changed the servings to 15. Used the dough cycle. Shaped 2 small loaves, and let rise 1 hour. Baked 350 for 35 min. Good rise, texture, flavor, density.
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Cooking Level: Intermediate

Home Town: Running Springs, California, USA
Living In: Arrowbear Lake, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 16, 2007
My family and I just LOVED this recipe. I will be making this alot! I did follow another reviews advise by adding another tablespoon of honey and adding 1/2 teaspoon more of yeast. The bread turn out so light and wounderful.
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Cooking Level: Intermediate

Home Town: Cayce, South Carolina, USA
Living In: Norfolk, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 25, 2007
This recipe is delicious! I followed the ingredients list exactly with just one extra glop of honey because I love it. I set my machine to the dough setting and when finished kneaded the dough, shaped it roughly into a rectangle, and sprinkled some oats on top for decoration. I let it rise for just over an hour and then baked in my oven at 350 for about 45 minutes. This bread is PERFECT! Light, airy (but not hole-y), and just a bare hint of sweetness. The crust is perfect. I have already eaten several slices with butter and can't wait to try it as a sandwich tomorrow. One thing I didn't expect---this loaf turned out HUGE--almost a little hard to manage. Maybe next time I will put it in a rectangle pan instead of free-standing. There will definitely be a next time!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 2, 2007
The dough was too wet, more like a batter bread, and didn't rise properly on the 1.5 loaf and wheat cycle. Will try again with more flour, yeast for proper dough.
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Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 13, 2007
For buttermilk, I have purchased buttermilk powder from the bulk food store. YOu just add water! I cannot tell you how often it has come in handy in baking!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 30, 2006
delicious!
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Me
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 23, 2006
The moistest wheat bread I've ever made. Nice texture and holds together well for sandwiches.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 12, 2006
Wonderful! I've been making bread for years and found this to be the best!! Healthy, yet it doesn't taste like lead. I added an extra tablespoon of honey and used regular milk (didn't have buttermilk on hand) and it was fabulous!! I also added 2 tsps of yeast. Thanks!! I love the other wheat bread recipe from the same cook. Thanks Kathy!
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Cooking Level: Expert

Home Town: Roscoe, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 19, 2006
I made this weekend without using the bread machine. I used my kitchen aid instead. The loaf turned out beautiful. I let it rise in a bowl and shaped it after it had risen for at least an hour. The next time I make this I will sprinkle oatmeal on the top to give it a little extra eye appeal. The crust was very soft and the loaf was tasty, especially toasted.
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Cooking Level: Intermediate

Home Town: Alcester, South Dakota, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 9, 2006
This was my first use of the bread machine. Was very skeptical at first. I had it on the regular white bread cycle for 1.5 lg loaf. Two hours later, the smell was great! I didn't have oats on hand, and frankly don't miss them. It's been an hour since it was done, and it has been eaten with butter, and as a GREAT sandwich. My husband was surprised it was wheat, and even LIKED it. Whoa..gotta make this again. Probably tonight! THANKS for a great recipe!
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Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA
Living In: Conway, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 10, 2006
I used this to make french toast, and it turned out pretty good. I might even add more oatmeal next time. I used lemon juice soured milk as a substitute for buttermilk, and it turned out fine (1T lemon juice per 1 c. milk; mix and let sit a few minutes) --but maybe buttermilk will taste better.
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Photo by Sally S.

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 27, 2005
My new favourite loaf. Using real buttermilk is essential. The first time I made this I soured regular milk with lemon juice and the bread did not rise as much, but it was still tasty. The honey makes the bread very fragrant.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 3, 2005
Makes very nice dinner buns.
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Cooking Level: Intermediate

Living In: Iqaluit, Nunavut, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 12, 2005
This bread is delicious!! It is really soft and has a not too thick, not too hard crust. Just a little sweet with a smidgeon of tang from the buttermilk! I only had regular oats (not the quick cooking) and decided to try them and it turned out fine. I will make this again!
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Home Town: Vashon Island, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: May 3, 2005
worked nicely, i used soymilk instead of buttermilk too
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Cooking Level: Expert

Home Town: Oak Hill, New Brunswick, Canada
Living In: Gays River, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 9, 2005
Very good bread.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 26, 2004
very easy and tasty
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: May 14, 2004
VERY good bread. Substituted soy milk for buttermilk and bread flour for all-purpose. Very soft and tasty. :o)
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Cooking Level: Intermediate

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